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emulsifiers
Determination of basic adhesive additives and cationic emulsifiers used in road building
      
A method is described for rapid determination of water-soluble free and bound hydroxy-acids in emulsifiers.
      
Caseinates are used as emulsifiers in emulsions of pure edible oil and water prepared under standarized conditions at different temperatures (35, 50, 70 °C).
      
The authors describe with the aid of gaschromatography the identification of component parts of emulsifiers resulting from hydrolysis.
      
The easy separation of the components enables far-reaching conclusions about the type of emulsifiers being analysed.
      
Improvement in manufacturing technology and quality of bread and small baked goods by using emulsifiers results from their classic interfacial and food-specific properties (interaction with flour components).
      
The direct effects of emulsifiers are based on these properties.
      
Cosmetic creams and fluid emulsions contain emulsifiers stabilizing the water and oil phases.
      
Because of their variing structures the analysis of emulsifiers is very difficult, and the heterogeneity of the nonionic emulsifiers presents particular problems.
      
An analytical procedure is described suitable for separating, detecting and determining emulsifiers in cosmetic emulsions.
      
Methods for the identification of these emulsifiers are known.
      
On extraction of the emulsifiers from meat products, the emulsifiers must be separated from the fat, where the concentrations are 70-80 times higher.
      
Investigations into the properties of emulsifiers in yeast-leavened dough by means of infrared spectroscopy
      
Pea flour from green and yellow mature pea seeds (Pisum sativum) was processed by adding emulsifiers (Glycerol-monostearate GMS, and Amidan 250B polar type monoglyceride, A250).
      
Doughs obtained were cooked for 15?min and 30?min in order to investigate the effect of the presence of emulsifiers and cooking treatment.
      
The addition of emulsifiers improved dough quality.
      
Emulsifiers fundamentally change the solubility of protein fractions, and they were able to promote the soluble fraction molecular weight distribution and the infiltration of low molecular weight fractions into the protein network.
      
The soluble carbohydrate content was not modified by the addition of emulsifiers whilst cooking time affected its content.
      
α-Galactoside content and TIA were reduced after the addition of emulsifiers and the cooking of peas.
      
In particular, soybean lecithins are used as stabilizers and emulsifiers and may not be suspected as possible source of allergens.
      
 

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